Controverisally for some,
Budgens in Crouch End, London, is selling squirrel meat at £3 a pop. So here we’ve rustled up some squirrel meat recipes, just in case you fancy taking the plunge (it tastes like nutty rabbit, apparently). Try not to think about how cute they are when you pop them in the oven.

MethodEgg wash edges of pastry circles.Place the potato, swede, hazelnuts, parsley and seasoning on to each circle followed by the bacon, squirrel meat and, finally, the onion.Place butter in each pasty, then fold over the pastry and crimp the edges.Put the pasties on to a greaseproof baking tray, egg wash both pasties well, place in a pre-heated oven at 180C or gas mark 5.Bake for 45-50 minutes. The juices should start to boil and the pasties should be able to move on the tray with ease.

Recipe courtesy of Kevin Viner, former chef-proprietor of Pennypots, the first Michelin-starred restaurant in Cornwall, writing in The Observer.

Squirrel PieClean, skin and cut two squirrels into small pieces. Soak in salted water, or water with a little vinegar added, changing water several times. Drain, dry and roll in seasoned flour. Sauté in pork or bacon fat until slightly browned, then place in greased pie dish or bowl, add two cups liquid (made up of wine, cider, beer, crushed fruit , or a little vinegar, and water or stock), salt and pepper, one thinly sliced onion, herbs of your choice. Cover and cook on top stove for 1 30mins, or in moderate oven for two hours. Remove and thicken the stock with a little flour. Take out part of the gravy and add tomatoes, or sauce, to serve with the pie. Meanwhile, cover meat dish with pastry or biscuit dough, slit for steam to escape, and bake for 20 minutes in hot oven.

Wipe squirrel thoroughly with a damp cloth. Remove any hair and scent glands. If the beast has been shot dead, examine carefully to locate imbedded shot and remove with a sharp pointed knife. Wash thoroughly inside and out in warm water. Drain well and cut into serving pieces. (Never wash after cutting up.) Combine salt, pepper, and flour. Dredge meat and coat well. Heat shortening in a heavy skillet; brown meat slowly on all sides to a rich brown (about 15 minutes). Add 1/4 cup of water; cover tightly; reduce heat and simmer gently until tender (about 30 minutes). Add remaining water as needed.

Squirrel should be very tender when done. Remove squirrel to a hot platter; cover and keep hot. Blend any leftover seasoned flour into the fat remaining in skillet. Add milk gradually and cook until gravy boils and thickens, stirring constantly. Serve at once with squirrel. Add the grated onion for additional flavour, if desired. Four servings.